Dom
Culinary Explorer
This is best for an afternoon snack!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions:
Prepare the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy using an electric mixer.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl or measuring cup, mix together the sour cream (or Greek yogurt), milk, lemon zest, lemon juice, and vanilla extract.
- Combine Everything: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze (optional):
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if needed.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top of the cake. Allow the glaze to set before slicing.
Tips:
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for a smoother batter.
- Zest First: Zest the lemons before juicing them to get the most flavor from the zest.
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. It can also be frozen for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.
